Now that its’ summer time and I technically had the whole week “off”, saturday just doesn’t have the same impact. Ah, well – I hope YOU’RE all enjoying a beautiful break from your hectic week 
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This morning’s post is all about one of my favorite things in life: Peanut Flour.
I’ve been receiving a ton of questions about peanut flour sauce** recently (primarily, what the heck is peanut flour and how the hellz do you make a sauce from it?) so I thought I’d write up a little informative post dedicated to one of my favorite products.
**For the record, peanut sauce is definitely not my own creation. I don’t know if any can really trademark the recipe (correct me if I’m wrong though). I feel like everyone kind of just started doing it… kind of using twitter, or watching the Jersey Shore, or wearing moccasins in the middle of spring.
Oh wait, that’s just me.
Now let’s get to the [nutty] stuff:
1st of all – what is Peanut Flour?
Rather than pretend I know anything about PF (other than the fact that I’m obsessed with it) I’ll provide you with some more legit information from the Golden Peanut Company
Peanut Flour is all-natural roasted partially defatted flour made from high oleic US Grade peanuts. These peanut flours are available in either 12% fat or 28% fat levels in various roast colors. Peanut Flour is used to add peanut flavor, aroma or protein to many different food products all over the world.
| 12% Fat Peanut Flour |
28% Fat Peanut Flour |
| Available in 4 types:
- Light roasted 12% fat peanut flour with a mild peanut flavor.
- Medium roasted 12% fat peanut flour made from Virginia peanuts which yields a distinctive Virginia peanut flavor.
- Dark roasted 12% fat peanut flour is the most flavorful.
- ORGANIC: Dark roasted 12% fat.
|
Available in 3 types:
- Light roasted 28% fat peanut flour with a medium roasted peanut flavor, similar to peanut butter.
- Dark roasted 28% fat peanut flour with a strong roasted peanut flavor and aroma.
- ORGANIC: Medium roasted 28% fat.
|
Applications
- Confections
- Nutritional Bars
- Baked Goods
- Dry Flavor Systems
- Seasoning Blends
|
- Frostings and Fillings
- Sauces & Dressings
- Frozen Dairy Desserts
- Baking Mixes
- Peanut Spreads
|
It’s a really awesome gluten free substitution in baking…
single serve peanut flour lava cake
inside out peanut butter cake
eaten in pudding form:
pumpkin protein pudding
or, as I found yesterday, freezing:
frozen peanut flour candy
But my favorite method of PF consumption is most definitely sauce form.
!
Basic Peanut Flour Sauce:
- 1/4 cup peanut flour
- 1-2tsp maple syrup, honey (or sweetener to taste)
- 1/4 cup liquid (for a thicker paste. Add more liquid to thin)
- pinch of salt (optional)
Variations:
Peanut Butter and Jelly Sauce
Banana butter sauce
Need I explain why I’ve become such a peanut flour hoarder?
Unfortunately, Trader Joe’s has discontinued selling it (seriously though, guys, I definitely think if we unite forces and rally against them they’ll totally bring it back!)
Who wants in on the Trader Joe’s rebellion?
Have you ever tried peanut flour? What are your favorite uses for it?
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Spending the day running errands with mama and doing some blog thaaaangs. Catch ya later!
For more posts, please visit www.peanutbutterjenny.com